Monday, June 20, 2011

Meal Planner Mondah

Hey everybody! Boy am I getting to this late! I have a great excuse though_ I just received the first part of my DNA test back from 23 and Me!! Yay. Well, I found that I'm 100 % European  (I figured that) but I found that I'm the not so common haplogroup K or more specifically K1a3a1! On the surface this seems boring, but it's actually really cool because haplogroup K comes from the near east! Whew Who!!

So while I figure out which Babylonian Princess I'm desended come from, here's your Monday meal planner.

Absolute Best Potato Casserole
Recipe by: ERSTA
Potatoes, ham, and cauliflower are layered, and baked with a delicious Swiss and Cheddar cheese sauce.
  • Prep Time:
  • Cook Time:
  • Ready In:
  • 20 Minutes
  • 1 hour 10 Minutes
  • 1 hour 30 Minutes
Servings: 10
  • 1/4 cup butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup shredded Swiss cheese
  • 6 large russet potatoes, sliced into 1/4 inch slices
  • 1 small onion, finely chopped
  • 1 pound cooked ham, chopped
  • 1 (16 ounce) package frozen cauliflower
  • 1/4 cup crushed cornflakes cereal
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
  3. Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
  4. Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

A Good Easy Garlic Chicken
Recipe by: Julia Green | Photo by: Baking is Awesome

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
  • Prep Time:
  • Cook Time:
  • Ready In:
  • 10 Minutes
  • 10 Minutes
  • 20 Minutes
Servings: 4
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder
  1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.


Slow Cooker Coq au Vin

Makes: 4 servings
Prep: 25 minutesCook: 5 to 6 hours
Slow Cooker Coq au Vin
  • Nonstick cooking spray
  • 3
    pounds chicken thighs, skinned
  • 1
    envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
  • 2
    cups quartered fresh mushrooms
  • 1 1/2
    cups frozen small whole onions
  • 3
    medium carrots, cut into 31/2-inch sticks
  • 1/2
    cup dry red wine
  • Hot cooked mashed potatoes (optional)
  • Snipped fresh parsley (optional)


Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.


Bourbon Chicken


1 T olive oil
1 lb boneless skinless chicken breast cutlets, cut into bite-size pieces
1/8 t garlic powder
1/8 t ginger
½ t crushed red pepper flakes
1/8 c apple juice
¼ c brown sugar
1 T ketchup 
1 t cider vinegar
1/4 c soy sauce
1/4 c water

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken & bring to a boil. Reduce heat and simmer for 20 minutes.

Recipe From 


Grilled Tequila Lime Chicken


4 boneless skinless chicken breasts (or tenders)
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic cloves, minced
4 tablespoons fresh lime juice
1/2 cup tequila
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste

Combine all ingredients except chicken in a large zipper bag. Shake to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours.
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear.




Chicken Tarts--So Easy & Good


1 pkg chicken tenderloins (or if you're feeling lazy shredded rotisserie chicken meat or canned chicken)
1/2 pkg cream cheese (I use light)
1/4 c mayo (again I use light)
Seasoning blend (I usually use seasoned salt or my fav Jane's Crazy Salt)
1 egg, beaten
1 pkg crescent rolls (yet again reduced fat for this girl)
Chopped pecans (optional)

Cook chicken & cut into bite size pieces.  Mix w/ cream cheese & mayo; add seasoning to taste.  Mix in pecans. Divide crescent rolls into squares. Place chicken mixture in center; fold each corner to top to make "tart."  Brush w/ beaten egg and bake according to crescent roll directions.

VOILA!  How easy was that?!  And so good.  You can mix this up to your taste though, try different seasonings like pepper, paprika, basil or add in cheese or onions.  It really is a versatile recipe as well--yet another reason to love it.


Grand Total this Week: $56.85


Please leave a comment! I love to hear from you, but please forgive me if I don't get back to you right away, It's most likely I have a child climbing up my butt.